Bobby Flay's Chilled Pea Soup with Crispy Prosciutto and Mint
Ingredients
- 1 pound frozen peas
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh mint leaves plus more for garnish
- 2 tablespoons lemon juice
- 4 ounces prosciutto
- 2 tablespoons olive oil
- salt to taste
- pepper to taste
Instructions
- Bring the vegetable broth to a boil in a medium saucepan. Add the frozen peas and cook until bright green and tender, about 3-5 minutes.
- Transfer the peas and broth to a blender. Add the heavy cream, mint leaves, and lemon juice. Blend until smooth and creamy.
- Season with salt and pepper to taste. Chill for at least 30 minutes.
- While the soup chills, heat the olive oil in a small skillet over medium heat. Add the prosciutto and cook until crispy, about 3-5 minutes. Transfer to a paper towel-lined plate to drain.
- Serve the chilled soup garnished with crispy prosciutto and fresh mint leaves.
